-
1
Cut the stems off the florets, and discard the stems or save them for another use.
-
2
You should have about 6 cups of florets.
-
3
Cut especially large ones in half.
-
4
Bring a large pot of salted water to a boil.
-
5
Fill a large bowl halfway with ice and water and set aside.
-
6
Add the broccoli to the boiling water and cook until al dente, 1 to 2 minutes.
-
7
Drain in a colander and transfer to the ice water to stop the cooking and preserve the color.
-
8
Drain again, dry on paper towels, and use right away or refrigerate in an airtight container for up to 8 hours.
-
9
Select a saute pan wide and deep enough to accommodate all the broccoli in an even layer (or cook it in two batches or in two pans).
-
10
Heat 1/2 cup of the oil in the pan over high heat until almost smoking.
-
11
Turn off the heat to avoid splattering or flare-ups and add the broccoli carefully.
-
12
(The broccoli has a tendency to soak up oil, so add more if necessary.)
-
13
Cook, turning with a spoon or fork, to brown the broccoli all over, then transfer to a heatproof bowl.
-
14
Add the remaining 1/4 cup plus 2 tablespoons olive oil, the lemon juice, shallot, and herbs.
-
15
Season with salt and pepper and toss.
-
16
Transfer the broccoli to a serving platter.
-
17
Top with the watercress and a scattering of cheese.
-
18
Finely grate about 1/4 teaspoon of lemon zest over the dish.
-
19
Serve family-style from the center of the table.
